Honey Roasted Pears, Watercress & Blue Cheese Salad
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Total: 35 mins
Sweet pears and tangy blue cheese are a classic combination. In this salad, we've given it a twist. The pears are roasted with thyme and honey till they're tender and caramelised. Then served warm with crumbly chunks of Perl Las blue cheese, peppery watercress and creamy cannellini beans. A seasonal, wintry salad that makes a mouthwatering lunch.
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583 kcal
(per portion)
Ingredients you'll need
  • 300g pears
  • A handful of thyme
  • 1 tbsp honey
  • 1 garlic clove
  • 1 tsp Dijon mustard
  • 1 lemon
  • 400g tin of cannellini beans
  • 125g Perl Las blue cheese
  • 50g watercress
From your kitchen
  • 3 tbsp olive oil
  • Sea salt + black pepper
Step by step this way
  • 1.

  • 2.

    Preheat the oven to 200°C/Fan 180°C/Gas 4. Cut the pears into quarters and slice out the cores. Slice each quarter into 1cm thick slices. Scoop the pears into a roasting tin.

  • 3.

    Pick the thyme leaves off the woody stalks. Scatter half the leaves over the pears. Drizzle over half the honey and 1 tbsp olive oil. Season with salt and pepper. Toss well to mix. Slide the roasting tin into the oven and cook for 20 mins, turning halfway, till the pears are tender and lightly caramelised.

  • 4.

    Meanwhile, add the remaining thyme leaves and honey to a small bowl. Peel and grate in the garlic clove. Scoop in the Dijon mustard. Zest the lemon and add to the bowl. Halve the lemon and squeeze in the juice from half. Add 1 tbsp olive oil. Season with salt and pepper. Whisk to combine. Set aside.

  • 5.

    Drain and rinse the cannellini beans and tumble them into a large bowl. When the pears are tender, remove from oven and add them to the bowl. Crumble in 125g of the blue cheese. Drizzle over the honey and mustard dressing. Gently toss to coat.

  • 6.

    Divide the watercress between 2 plates. Top with the pear, cannellini bean and blue cheese salad and serve.

  • Tip

    Reduce Food Waste Crumble any leftover cheese over soup, or add to mashed potatoes.

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